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Delicious creamy homemade creamy roasted tomato soup that is delicious with crusty bread and simple enough to make any night of the week!
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Table of Contents
Creamy Roasted Tomato Soup
Creamy tomato soup is a comforting classic known for its rich and velvety texture with a burst of tomato flavor.
Made from ripe tomatoes, onions, garlic, and a touch of cream, this soup is a perfect balance of savory and slightly sweet notes. It’s often seasoned with herbs like basil or oregano, and when served hot, it warms the soul with its comforting aroma and smooth consistency.
Creamy tomato soup pairs wonderfully with a grilled cheese sandwich or a crusty piece of bread, making it a beloved favorite for both casual lunches and elegant dinners.
How to Make Tomato Soup
First assemble the following ingredients:
- 4 Roma tomatoes
- 2 white onions
- 2 red bell peppers
- 2 bulbs of garlic
- 1 cup of carrots
- Olive oil
- 2 tbsp dried oregano
- 2 cups chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp onion powder
- 1tbsp garlic powder
- ½ cup heavy cream
Use this Method:
Prep. Wash and cut vegetables (cut in half for smaller apricot-sized tomatoes, cut larger tomatoes into quarters or eighths).
Assemble and Roast. Place tomatoes, garlic, onions, carrots, bell pepper, olive oil, salt, pepper and dried herbs on a large pan. Roast 25 minutes at 450 degrees, flipping after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
Add Stock and Dairy.Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
Enjoy. Top with parmesan cheese, croutons or a drizzle of heavy cream. Enjoy!
Tips and Tricks to Perfect Tomato Soup
Select the Right Tomatoes: Use ripe, fresh tomatoes for the best flavor. Roma or plum tomatoes are ideal due to their rich taste and lower water content.
Roasting is Key: Roast the tomatoes with garlic and onions to enhance their natural sweetness and add depth to the soup’s flavor.
Season Generously: Don’t be shy with seasonings like salt, pepper, and herbs like basil or thyme. Roasting herbs with the tomatoes can add a nice touch.
Add a Richness Factor: Consider adding a small amount of cream, coconut milk, or a pat of butter at the end of cooking to give the soup a rich, smooth texture.
Use Good Quality Stock: A good quality vegetable or chicken stock can make a big difference in the overall flavor of the soup.
Blend to Desired Consistency: Use a blender or immersion blender to puree the soup. You can choose a smooth or chunky texture based on your preference.
Balance Acidity: If the soup is too acidic, a pinch of sugar or a splash of cream can help balance the flavors.
Garnish for Extra Flavor: Garnish with fresh herbs, croutons, a swirl of cream, or grated Parmesan cheese for additional flavor and presentation.
Don’t Rush the Simmering: Let the soup simmer for a while after blending to allow the flavors to meld together.
Experiment with Add-Ins: Feel free to add other vegetables like bell peppers or carrots, or even proteins like chickpeas or chicken, for a heartier soup.
FAQs
Roma or plum tomatoes are often preferred for their rich flavor and lower water content, which makes them ideal for roasting and soup-making.
Add a bit of cream, coconut milk, or a pat of butter during the final blending stage to achieve a creamier texture.
It’s not strictly necessary, but peeling the tomatoes can result in a smoother soup. The roasting process makes peeling easier.
Add a pinch of sugar or a little bit of baking soda to neutralize some of the acidity.
Yes, this soup can be made in advance and refrigerated for 2-3
An immersion blender is convenient for blending directly in the pot, but you can also use a standard blender. Just be careful with hot liquids and blend in batches if needed.
Add cooked beans like chickpeas or cannellini, or consider blending in some tofu for a creamy and protein-rich version. Shredded chicken can also be a good addition for non-vegetarian versions.
Absolutely. Use vegetable stock instead of chicken stock and omit dairy-based cream. Use coconut milk or a dairy-free cream alternative for creaminess.
What to Serve With Tomato Soup
Grilled Cheese Sandwich: A classic pairing, the crispy, buttery bread and melted cheese complement the smooth, tangy soup perfectly. Try making my wine grilled cheese.
Crusty Bread or Baguette: Great for dipping into the soup, the bread adds a satisfying texture and helps to soak up all the flavorful broth.
Garlic Bread: The garlic flavor pairs well with the tomato, adding an aromatic and savory touch to your meal. Try this recipe.
Croutons: These add a crunchy texture to the soup, and you can season them with herbs to complement the soup’s flavors.
Fresh Basil or Pesto: A garnish of fresh basil adds a pop of color and a fragrant, herbal note. Pesto can add depth and a hint of nuttiness.
Salad with a Light Vinaigrette: A fresh salad with a tangy dressing balances the richness of the soup and adds a healthy component to your meal. Try my crunchy lemon parmesan salad or chickpea pomegranate salad.
Roasted Vegetables: Vegetables like bell peppers, zucchini, or eggplant, especially when roasted, can accompany the soup with their complementary flavors.
Cheese Plate: A selection of cheeses, particularly milder ones like mozzarella or cheddar, can be a great side for those who want to customize each bite.
Sour Cream or Greek Yogurt: A dollop on top of the soup can add a creamy, tangy element, enhancing the soup’s richness.
Quiche or Savory Tart: These can add a hearty, protein-rich element to the meal, making it more filling and balanced.
Try these delicious options with your Tomato Soup:
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Roasted Tomato Soup
Equipment
Ingredients
- 4 Roma tomatoes
- 2 white onions
- 2 red bell peppers
- 2 bulbs of garlic
- 1 cup of carrots
- Olive oil
- 2 tbsp dried oregano
- 2 cups chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ cup heavy cream
Instructions
- Preheat oven to 450°F.
- Wash and cut vegetables (cut in half for smaller apricot-sized tomatoes, cut larger tomatoes into quarters or eighths).
- Place tomatoes, garlic, onions, carrots, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
- Roast 25 minutes, flipping after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
- Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
- Top with parmesan cheese, croutons or a drizzle of heavy cream. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
